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Yuzu kosho (Japanese chilli citrus paste)

This keeps for months in the fridge. Use it to flavour rice or top noodles.
Course: Condiments
Cuisine: Japanese
Keyword: Japanese condiments, Kosho, Yuzu


  • 1 yuzu ( use other citrus such as limes/lemons/bergamots/meyer lemon if unable to get a yuzu)
  • 1 small green chilli
  • 1 tbsp sea salt


  • Zest the yuzu, taking care not to include the pith. Deseed the chilli.
  • In a blender or a pestle and mortar mince all the ingredients together.